Recipe - Cobalt Cafe - Cobalt Chile Rellanos

1 cup Lean ground turkey
One fourth cup Diced red bell pepper
One fourth cup Diced green bell pepper
One fourth cup Diced yellow bell pepper
1 teaspoon Minced garlic
2 teaspoon Butter
1 teaspoon Salt
1 teaspoon Pepper
Three fourths cup Cooked black beans
One half cup Grated mozzarella
One fourth cup Grated smoked Gouda
One fourth cup Grated Fontina
8 Fresh Anaheim or other mild
green chiles
3 Eggs
One fourth cup Halfandhalf
1 cup Allpurpose flour
1 cup Blue cornmeal
Tomatillo Chile Verde Sauce
(See recipe)

In a skillet saute turkey, bell peppers, and garlic in butter over
moderately high heat until cooked through. Add salt and pepper. Drain and
transfer to a food processor. Add beans and pulse until combined well but
still coarse in texture. Let cool and mix in cheeses. Blister chiles over a
grill or open gas flame. Transfer to a bowl of ice and let cool, covered,
for 15 minutes. Peel carefully, keeping stems attached. Make a lengthwise
incision in each chile and remove seeds and membranes carefully. Rinse with
cold water and let dry.

Preheat oil in a deepfryer to 375°F. In a bowl beat eggs and
halfandhalf. Stuff chiles with turkey mixture and gently squeeze closed.
Dredge in flour and dip in egg wash. Dredge in cornmeal. Deep fry chiles
for 4 minutes, or until golden brown. Serve with sauce.

Busted and entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #877 by Bill Webster thelma@pipeline.com on
Nov 01, 1997